Kisuke Aogami Gyuto 21 cm
Large Kisuke Gyuto Chef Knife with hammered surface and fine appearance.
Located in the Saitama region of Japan north of Tokyo, the forge has a history dating back to 1872. Already in its fifth generation, high-performance blades for kitchen knives are forged purely by hand. Manaka-san is the blacksmith of this knife. He has gradually acquired his knowledge and developed innovative methods to advance the craft of knifemaking. From his products you can see that the tradition of knifemaking is alive and fascinating. The Gyuto knife is a classic Japanese chef's knife in terms of the 3-ply blade construction and surface finish. The blade core, and thus the cutting edge, is made of Blue #2 steel or also called Aogami 2. The outer sheath steel is a softer steel that is split open during the forging process. The hard blade steel is inserted into this split. Through a lot of work and with experience, the steels are united and the blade is forged. The final result is a blade structure according to the Warikomi Awase method and a blade ground on both sides. The blade surface in the area of the outer sheath steel also has a burned and hammered surface texture, the Tsuchime Kurouchi finish. The burnt surface protects the blade from corrosion and is a visual highlight.
The knives from Manaka-san are sought after worldwide and therefore usually sell out quickly. Delivery times of more than a year are the rule and show how knife experts rate its products.
This gyuto with a blade length of 210mm resembles the blade shape of the European chef's knife. So it can be seen as a Japanese version of the European utility knife. The blade has a sharp blade point and can be used for cradle cutting as well as for chopping herbs. A gyuto should be found in every well-equipped kitchen, as it can handle precise work as well as coarser cutting tasks with ease. Whether fish, meat, fruit or vegetables, the gyuto is perfectly suited. Compared to the European chef's knife, the very fine blade allows for much more precise work and its sharpness is gentle on the food used. This knife is equally suitable for professional and amateur chefs.
- Length blade: 210mm
- Height blade: 44mm
- Length handle: 140mm
- Length blade: 370mm
- Weight: 160g
- Handle: Walnut
- Hardness of core steel: 63-64HRC
- Core steel: Blue#2
- Sheath steel: Non-stainless carbon steel
- Blade structure: 3-ply according to Warikomi Awase
- This knife is not suitable for
hard cuts such as bones and frozen food.
- These knives should never be
put in the dishwasher and must be rinsed and dried by hand after each use to
ensure long life.
- If not properly cared for,
these blades tend to rust. Regular treatment with oil is also recommended.
- As the knives are handmade,
each individual knife is unique.
- This also means that the
knives may differ slightly in appearance.